Kharcho is a thick, spiced Georgian soup of beef, rice, and tomato, finished with a paste of ground walnuts and garlic that thickens the broth and rounds out its sourness. You make it by simmering beef until tender, building a tomato and spice base, adding rice to cook through, and stirring in the walnut paste at the very end.
The soup takes its name from the Mingrelian word for broth, and its signature sour note traditionally comes from tkemali, a sour plum sauce native to Georgia. Most US kitchens substitute a mix of tomato paste and a splash of red wine vinegar, which gets close enough for a home version.
Kharcho is built to be a full meal on its own, thick enough to eat with a spoon standing straight up, and it's one of the dishes Georgians reach for on a cold day.
What Actually Matters
The walnut and garlic paste goes in at the end, off or nearly off the heat, not simmered for a long time. Walnuts turn bitter and grainy if they cook too long in liquid; stirred in at the finish, they thicken the soup and add richness without breaking down.
Georgian Kharcho
Serves 4. Prep time: 15 minutes. Cook time: 1 hour. Total time: 1 hour 15 minutes.
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced, divided
- 3 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 4 cups beef broth
- 1/3 cup long-grain rice
- 1/2 cup walnuts, toasted and finely ground
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried marigold or a pinch of turmeric
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro
Method
- Heat the oil in a heavy pot over medium-high heat and brown the beef on all sides, about 8 minutes.
- Add the onion and cook until soft, about 5 minutes. Add half the garlic and cook 1 minute more.
- Stir in the tomato paste and cook 2 minutes, then add the vinegar and broth.
- Bring to a simmer, cover, and cook for 40 minutes, until the beef is tender.
- Add the rice, coriander, and marigold. Simmer uncovered for 15 minutes, until the rice is cooked.
- Off the heat, stir in the ground walnuts and remaining garlic. Season with salt and pepper.
- Let the soup sit 5 minutes to thicken slightly, then stir in the cilantro and serve.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 410 |
| Protein | 29g |
| Fat | 22g |
| Carbohydrates | 22g |
These figures are calculated estimates based on standard ingredient data, not lab-verified values.
Tips, Variations, and Storage
Kharcho thickens as it sits; thin it with a splash of broth when reheating. It keeps in the fridge for 4 days and freezes well for up to 3 months, though it's best to add the walnut paste fresh after thawing if you can. If you have real tkemali sauce, use 2 tablespoons in place of the vinegar.
FAQ
Can I use chicken instead of beef?
Yes, though beef is traditional. Chicken thighs work well and cut the simmer time to about 25 minutes.
What does dried marigold taste like?
It's earthy and slightly bitter, often called Imeretian saffron. Turmeric gives color but not the same flavor; it's an acceptable stand-in, not a match.
Why is my kharcho too thin?
Not enough walnut paste, or it was added too early and broke down. Stir it in off the heat and give the soup a few minutes to thicken.
Can I make it vegetarian?
Yes, substitute vegetable broth and mushrooms or beans for the beef, and skip straight to the tomato base step.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. Find the right pot for a long simmer in Pots, Pans, and Cookware or Kitchen Essentials, or see All Products From The Collections.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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